Yotam Ottolenghi is an Israeli-English chef, restaurateur, and food writer. He is the co-owner of six delis and restaurants in London, as well as the author of several bestselling cookbooks, including Ottolenghi, Plenty, Jerusalem and SIMPLE.

  • Coconut & Sambal

    Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal.,Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia.,What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes.

  • Cultured Food for Life

    Cultured Food for Life is a part of a new genre of cookbooks gaining popularity among a growing demographic of health and wellness aficionados. In this work, fermentation guru Donna Schwenk introduces readers to the healing properties of kefir, kombucha, cultured vegetables, sprouted flour, and sourdough. Fermentation has been used in food preparation for thousands of years, but in the past few decades it has moved from being a commonplace kitchen ritual to being something done only by a few health-conscious proponents. Most fermentation now is done at factories, whose processes strip away some of the abundant vitamins, minerals, and healthy bacteria that make this way of preparing foods so beneficial. But Donna Schwenk is working to bring this staple of food preparation back to readers by showing that these now-unfamiliar processes are actually easy and fun. And by doing this, she opens the door to a world of foods that can help rid readers of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome.,After telling the astonishing story of how she healed herself and her family with these probiotic foods, Schwenk walks readers, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, sprouted flour, and sourdough plus more than 120 recipes that use these foods to create dishes to please any palate. With recipes like Herbed Omelet with Kefir Hollandaise Sauce, Sprouted Ginger Scones with Peaches and Kefir Cream, Kefir Veggie Sprouted Pizza, Apple Sauerkraut, and Sprouted Brownies Kefir Cupcakes, along with inspirational stories from Donna???s family and friends, readers will enjoy a diet that???s as delicious as it is healthy. Schwenk originally self-published a portion of this book through Balboa Press. It garnered solid sales and positive reviews.

  • Food of Life

    Presents 240 classical and regional Iranian recipes. This book describes ancient and modern ceremonies, poetry, folk tales, travelogue excerpts, and anecdotes. It helps you learn how to cook rice, the jewel of Persian cooking, simply yet deliciously.

  • How to Eat

    Through her wildly popular television shows, her five bestselling cookbooks, her line of kitchenware, and her frequent media appearances, Nigella Lawson has emerged as one of the food world’s most seductive personalities. How to Eat is the book that started it all???Nigella’s signature, all-purpose cookbook, brimming with easygoing mealtime strategies and 350 mouthwatering recipes, from a truly sublime Tarragon French Roast Chicken to a totally decadent Chocolate Raspberry Pudding Cake. Here is Nigella’s total (and totally irresistible) approach to food???the book that lays bare her secrets for finding pleasure in the simple things that we cook and eat every day.

  • India

    The first in a brand-new series, chef, broadcaster and food writer Roopa Gulati celebrates the beautifully varied world of vegetarian Indian food.,A traditionally vegetarian country, there is much to explore in Indian cuisine, with subtle regional differences often becoming apparent. The mouth-watering recipes within these pages include chard pakoras; twice-cooked cauliflower, saffron and almond masala; paneer and apricot koftas; and traditional channa dal, all of which are photographed by the legendary David Loftus.,Alongside the 70 delicious recipes, Roopa also introduces readers to the key techniques and ingredients in Indian cooking, such as the all-important spice blends that will help you create a true Indian vegetarian feast at home.

  • Morito

    As the little sister of Moro, Morito has been serving delicious and innovative tapas and mezze in the heart of London???s Exmouth Market for over three years. Morito???s cracked plaster walls and striking bright orange Formica bar create a space that is relaxed and welcoming but also edgy and cool, described by Times critic Giles Coren as, ???simultaneously supercool and modest, and as much like a brilliant little backstreet place in Spain as you???ll find in this country.???,Sam and Sam Clark???s little gem of a tapas bar packs a big culinary punch, attracting critical acclaim and constant queues. Now, with the publication of the cookbook of this hugely successful restaurant, Morito???s small plates can be cooked, eaten and shared at home. Photographed over the course of two years often by members of the Morito team ??? the pages of the book invite you in to celebrate and share the special character and atmosphere of Morito, which people often say ‘hits you like a wall of joy’.,There are over 150 simple and seasonal recipes arranged in 10 chapters. Choose from (Breads) Za???atar Flatbreads, (Pinchos) Anchovy, Pickled Chilli and Olive Gilda, (Montaditos) Crab Toasts with Oloroso Sherry, (Eggs and Dairy) Huevos Rotos ??? Broken Eggs with Chorizo and Potato, (Vegetables) Beetroot Borani with Feta, Dill and Walnuts or Crispy Chickpeas with Chopped Salad, (Fish) Sea bass Ceviche with Seville Orange, or Black Rice with Preserved Lemon, (Meat) Lamb Chops Mechoui with Cumin or Smoked Aubergine with Spiced Lamb and Chilli Butter, as well as a handful of classic Morito puddings and Drinks.

  • Moro

    Born out of a desire to bring the wonderful tradition of Mediterranean food to the UK, the Moro restaurant was an immediate hit with British culinary critics.,Now the Moro???s award winning chefs, the married team of Sam and Sam (Samantha) Clark, share their restaurant???s most delicious and successful recipes in Moro: The Cookbook.,Most of the recipes are simple, but the resulting flavours are wonderfully complex. Perfectly capturing the region of origin — Spain and the Muslim Mediterranean — The Moro Cookbook will entice cooks everywhere to discover more about this rich, exotic cuisine.

  • Spice

    On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.,In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine — and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes.

  • Sushi and Beyond

    Japan is the pre-eminent food nation on earth. The Japanese go to the most extraordinary lengths and expense to eat the finest, most delectable, and downright freakiest food imaginable. Their creativity, dedication and ingenuity, not to mention courage in the face of dishes such as cod sperm, whale penis and octopus ice cream, is only now beginning to be fully appreciated in the sushi-saturated West, as are the remarkable health benefits of the traditional Japanese diet.,Inspired by Shizuo Tsuji’s classic book, Japanese Cooking, A Simple Art, food and travel writer Michael Booth sets off to take the culinary pulse of contemporary Japan, learning fascinating tips and recipes that few westerners have been privy to before. Accompanied by with two fussy eaters under the age of six, he and his wife travel the length of the country, from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa.,Along the way, they dine with – and score a surprising victory over – sumos; meet the indigenous Ainu; drink coffee at the dog caf??; pamper the world’s most expensive cows with massage and beer; discover the secret of the Okinawan people’s remarkable longevity; share a seaside lunch with free-diving, female abalone hunters; and meet the greatest chefs working in Japan today. Less happily, they trash a Zen garden, witness a mass fugu slaughter, are traumatised by an encounter with giant crabs, and attempt a calamitous cooking demonstration for the lunching ladies of Kyoto. They also ask, ‘Who are you?’ to the most famous TV stars in Japan.,What do the Japanese know about food? Perhaps more than anyone on else on earth, judging by this fascinating and funny journey through an extraordinary food-obsessed country.

  • The Book of Jewish Food

    A monumental work – the story of the Jewish people told through the story of Jewish cooking – , traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world.

  • The Gaza Kitchen

    This award-winning cookbook shares with readers the little-known but distinctive cuisine of the Gaza region of Palestine, presenting 130 recipes collected by the authors from Gaza. Cooks will find great, kitchen-tested recipes for spicy stews, piquant dips, fragrantly flavored fish dishes, and honey-drenched desserts. They will also be entranced by the hundreds of beautiful photos of Gazan cooks, farmers, and fresh-produce merchants at work, and by the numerous in-kitchen interviews in which these women and men tell the stories of their food, their heritage, and their families. Anthony Bourdain, Claudia Roden, and Yotam Ottolenghi are among the many culinary figures who have embraced The Gaza Kitchen. This second edition features tantalizing new stories and recipes, a fresh new design in a beautiful hardbound volume, new photos, and an updated index.

  • Vegetable Literacy

    In her latest cookbook, Deborah Madison, America’s leading authority on vegetarian cooking and author of ,, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light.,For over three decades, Deborah Madison has been at the vanguard of the vegetarian cooking movement, authoring classic books on the subject and emboldening millions of readers to cook simple, elegant, plant-based food.,This groundbreaking new cookbook is Madison???s crowning achievement: a celebration of the diversity of the plant kingdom, and an exploration of the fascinating relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families.,Destined to become the new standard reference for cooking vegetables, , shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison???s deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they???re such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory.,Inspiring improvisation in the kitchen and curiosity in the garden, ,???an unparalleled look at culinary vegetables and plants???will forever change the way we eat and cook.